Spinach broccoli lasagne /lf

Yield: 6 Servings

Measure Ingredient
1 pounds Spinach
16 ounces Soft tofu
1 tablespoon Olive oil
4 \N Garlic cloves; minced
1½ cup Broccoli; chopped
3 tablespoons Tamari soy sauce
½ teaspoon Nutmeg
\N \N Pepper
½ cup Fat-free Parmesan cheese; PLUS
1 cup Fat-free Parmesan cheese
1 \N Egg; plus
1 \N Egg white; slightly beaten
¾ pounds Fresh spinach lasagne
4 cups Basic tomato sauce

Carefully wash the spinach. Discard the stems and coarsely cho the leaves.

Rinse the tofu in cold water and set aside to drain in a colander.

Heat the oil in a large pot. Add the garlic, then the spinach and broccoli.

Cook over high heat for about l0 minutes, stirring frequently, until the broccoli is half cooked. Remove from the heat and set aside.

"RICOTTA" MIX -- In a large mixing bowl, mash the tofu with a fork or potato masher. Season with the tamari, nutmeg, and freshly ground pepper.

Stir in l/2 cup Parmesan cheese, the cooked spinach, and the broccoli. Add the eggs and combine.

Bring a large pot of water to a boil. Add a small amount of oil and cook the lasagne until al dente, about 5 minutes. Since the pasta will be baked, it's important not to overcook it. Drain and rinse with cold water.

Separate the lasagne so it does not stick together.

Preheat the oven to 350F degrees. Layer a third of the tomato sauce over the bottom of a 9x13-inch baking dish . Arrange one-third of the pasta over the sauce and spread one-half the "ricotta" mix on top. For the next layer: pasta, sauce, the rest of the "ricotta" mix. Finish with the rest of the pasta and the sauce. Top with the remaining 1 cup Parmesan cheese.

Bake for 1 hour. Remove from the oven and cool for l0 minutes before serving.

VARIATION: Include other vegetables with the spinach or instead of the spinach. Onions, garlic, mushrooms, zucchini, red pepper make a delicious filling. Saute them as you would the spinach, but make sure you cook them al dente, remembering they they will bake for an hour.

ABOUT THE DISH: This is a delicious version of lasagne, one that is light on cheese and eggs. The secret is in the sauce and the "mock ricotta." SAFETY TIP - break eggs separately into their own small bowl(s). Whisk to combine. Then add eggs when directed.

>*Recipe from A Taste of Heaven and Earth by Bettina Vitell (Harper: 1993) >Pat Hanneman (Kitpath) Mc-PER SERVING: 237 cals, 6.7g fat; 14% cf-fat.; without the low-fat substitutes Mc-PER SERVING: 411 cals, 16g fat (34% cff).

NOTES : Dear Ms. Vitell, ... Your lasagna is out of this world, although I must admit that I always add mushrooms and Japanese eggplant. No one can believe that it is tofu and not ricotta cheese, and it is one of the most satisfying meals that I have ever made or eaten. I continue to try your recipes for myself and as a special treat for my friends. --Osaka, Japan Recipe by: A Taste of Heaven and Earth (1993)* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 04, 1998

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